Stone Fruits Are a Good Excuse to Make Pies
Not up for a lattice crust? Go with galettes, cobblers, and crisps
Published in
6 min readAug 12, 2020
Fruit pies are a joyful way to celebrate peak-season produce in all its glory.
Perfectly ripe and in-season fruit usually needs very little sugar. Avoid making the pie too sweet or thick so the fruit retains its character.
Most fruit pies are double-crusted, and flaky pie crust is the classic foundation. Feel free to tinker as you like: a crumb topping is an easy substitute for the top crust. And you never really need a bottom crust — without one, your pie becomes a cobbler, crisp, or crumble, which are just as tasty.
Peach or Other Stone Fruit Pie
Makes: One 9-inch pie, enough for about 8 servings
Time: About 1½ hours
Perfectly ripe fruit is crucial to the success of this pie, and it’s hard to beat peaches, nectarines, or apricots: all interchangeable.
Ingredients
- About 2 pounds peaches (6 to 10 peaches, depending on size)
- 1 tablespoon fresh lemon juice
- About ½ cup sugar, more if the peaches aren’t quite ripe, plus a little for the top
- 1½ tablespoons…
